Baked biltong squares

30 servings Prep: 30 mins, Cooking: 15 mins
Rate this recipe
This quick recipe remains a favourite – be sure to make enough!

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

270 g flour — self-raising
5 ml Robertson's baking powder
5 ml mustard — powder
1 ml cayenne pepper
1 ml dried thyme
250 ml biltong — grated
125 g butter — cold, cut into cubes
200 ml biltong — grated
30 ml fresh chives — chopped
50 ml mature cheddar cheese — grated
30 ml parmesan cheese — grated
30 ml blue cheese — crumbled
1 eggs — large
Tap for ingredients
Tap for ingredients


Preheat oven to 220°C.

Sift flour, baking powder and mustard powder into a mixing bowl. Stir in the cayenne pepper, thyme and biltong.

Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to make a stiff dough. Roll out the dough on a lightly floured surface until it is approximately 2.5cm thick and transfer to a 36 x 26 x 5cm baking tin.

Mix together all the topping ingredients except the egg and set aside. Whisk the egg with a little water and brush the dough. Sprinkle the topping evenly over the prepared dough. Bake in a preheated oven for 15 minutes, then allow to cool. Cut into small squares and serve.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.